Eier - vegetarian recipes

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Eier vegetarian recipes

C-CAP Teens Rock the Veggie Burger World

May 23 2016 Meatless Monday 

C-CAP Teens Rock the Veggie Burger WorldGet the winning Taste of Korea Kimchi Burger recipe! The 2016 Careers through Culinary Arts Program (C-CAP) and Meatless Monday Recipe Contest just announced the winners of their annual contest for teenage chefs. This year the challenge was: get the beef off their buns and create the best veggie burger on the block. High school students from seven C-CAP markets participated, and some of the best chefs in America judged, including Rick Bayless, Chris Feldmeier, Scott Uehlein, and Jason Weiner, along with Meatless Mondays recipe editor Diana Rice, RD. C-CAP, the nonprofit organization that runs the annual contest, kicked off the campaign last fall by introducing teen chefs from around the country to the Meatless Monday public health campaign, which encourages everyone to start each week with a healthy, meatless meal. Winners beat out thousands of their high school peers from across the country with recipes you could place in any good restaurant. According to the judges, this years impressive ingredients ranged from unexpected fillings of kale, spinach, falafel, sun-dried tomatoes, tofu, and beets to a rich array of exotic spices. This years Grand Prize Winner of the C-CAP Meatless Monday $5,000 scholarship is Eubene Kim, a 12th grader from Chatsworth Charter High School, Los Angeles, for his Taste of Korea kimchi tofu burger. Sun-Dried Tomato Patty Recipe And new this year, C-CAP and Meatless Monday awarded $2,000 scholarships to six recipe contest finalists from each of the C-CAP markets. This way, all seven C-CAP markets have a winner! One of those scholarship winners, Tyler Ramos, currently a senior at Tottenville High School in Staten Island, NY, worked with her teacher Chef David Schwartz to come up with an Italian-style burger infused with rosemary, garlic, and sun-dried tomatoes. She also incorporated red potatoes and white kidney beans for protein. Try her veggie burger recipe just in time for grilling season! Says Chef Rick Bayless, one of the Chicago judges: Even having a contest like this shows the giant leaps forward were making when it comes to good food. I cant tell you how encouraging it is to see young people taking up the mantle of healthy eating. The experience of judging filled me with all kinds of hope. The $2,000 scholarship winners are: ARIZONA Juliet Auld, Mountain View High School, Tucson. Falafel, Spinach, Feta and Sundried Tomato Veggie Burger with Homemade Tzatziki Sauce CHICAGO Aliyah Taylor, South Shore International College Prep. Smoked Chipotle Rice Burger HAMPTON ROADS, VA Reece Conwell, Woodrow Wilson High School. Spicy TVP (Textured Vegetable Protein) on a Toasted Onion Bun NEW YORK CITY Tyler Ramos, Tottenville High School, Staten Island. Sundried Tomato Patty PHILADELPHIA Nyshiera Jones, Randolph Career and Technical High School. Beet Burger with Asian Slaw WASHINGTON, DC/­­PRINCE GEORGE COUNTY, MARYLAND Jasmine Blackwell, Cross Lane High School, MD. Kale Burger The post C-CAP Teens Rock the Veggie Burger World appeared first on Meatless Monday.

Chocolate Truffle Cake Pop Eggs

March 14 2016 Veganpassion 

Chocolate Truffle Cake Pop Eggs The sun is shining and I am feeling all ready for Easter in two weeks. Oh my - only two weeks and so many ideas I have to try.  I love Easter because it's so colorful and happy. Every recipe delights with joy of happy and bright colors. Because you can't ever get enough good and lovely Easter recipes, here's a delicious one: truffle chocolate cake pop eggs. Enjoy! Makes 10-12 cake pops. For the chocolate sponge: 120 g spelt flour (type 630) 60 g raw cane sugar 1 tsp baking powder 1 packet vanilla sugar 2 tsp cocoa powder 1 pinch of salt some orange zests 25 ml vegetable oil 60 ml orange juice 50 ml cold water 1 tsp apple vinegar In a bowl mix the flour, sugar, banking power, vanilla sugar, cocoa, salt and orange zests. Add the oil, orange juice, water and vinegar and wisk lightly. Oil tree 10cm rund baking pans and pour in the dough. Bake for approximately 20 Minutes at 160°C (circulating air). Then let cool for at least one hour. For the truffle ganache: 40 g dark chocolate 20 g vegetable cream 2 tsp powdered sugar 10 g margarine 1 Tsp orange liqueur Chop the chocolate and put it in a small bowl. Heat the cream with the sugar and pour it over the chocolate. Then stir until combined smoothly and the chocolate has melted entirely. Add the margarine in flakes and the orange liqueur. You also need: 200 g dark chocolate glazing 10-12 lollipop sticks colourful sugar icing Crumble the chocolate sponge in a bowl and mix with the ganache. Form 10-12 eggs and place them on a plate covered with aluminium foil. Cool for 20 Minutes. Melt the chocolate glazing in a water bath. Cover the end of a lollipop stick with some chocolate and stick in in the eggs. Fill up a cup with sugar and put the sticks with the truffle eggs inside. One after another dip the eggs into the chocolate glazing and let cool. Decorate with icing sugar.

Truffle chocolate cake pop eggs

March 14 2016 Veganpassion 

Truffle chocolate cake pop eggs The sun is shining and I am feeling all ready for Easter in two weeks. Oh my - only two weeks and so many ideas I have to try.  I love Easter because it's so colorful and happy. Every recipe delights with joy of happy and bright colors. Because you can't ever get enough good and lovely Easter recipes, here's a delicious one: truffle chocolate cake pop eggs. Enjoy! Makes 10-12 cake pops. For the chocolate sponge: 120 g spelt flour (type 630) 60 g raw cane sugar 1 tsp baking powder 1 packet vanilla sugar 2 tsp cocoa powder 1 pinch of salt some orange zests 25 ml vegetable oil 60 ml orange juice 50 ml cold water 1 tsp apple vinegar In a bowl mix the flour, sugar, banking power, vanilla sugar, cocoa, salt and orange zests. Add the oil, orange juice, water and vinegar and wisk lightly. Oil tree 10cm rund baking pans and pour in the dough. Bake for approximately 20 Minutes at 160°C (circulating air). Then let cool for at least one hour. For the truffle ganache: 40 g dark chocolate 20 g vegetable cream 2 tsp powdered sugar 10 g margarine 1 Tsp orange liqueur Chop the chocolate and put it in a small bowl. Heat the cream with the sugar and pour it over the chocolate. Then stir until combined smoothly and the chocolate has melted entirely. Add the margarine in flakes and the orange liqueur. You also need: 200 g dark chocolate glazing 10-12 lollipop sticks colourful sugar icing Crumble the chocolate sponge in a bowl and mix with the ganache. Form 10-12 eggs and place them on a plate covered with aluminium foil. Cool for 20 Minutes. Melt the chocolate glazing in a water bath. Cover the end of a lollipop stick with some chocolate and stick in in the eggs. Fill up a cup with sugar and put the sticks with the truffle eggs inside. One after another dip the eggs into the chocolate glazing and let cool. Decorate with icing sugar.


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